Quick Beef Vegetable Soup from Leftover Pot Roast

Transform your leftovers into a comforting and hearty meal with this Quick Beef Vegetable Soup from Leftover Pot Roast. Bursting with vibrant flavors and packed with nutrients, this recipe combines tender shredded pot roast, a medley of fresh and frozen vegetables, and fragrant Italian seasoning to create a satisfying, one-pot wonder. The rich broth, enhanced by diced tomatoes and a touch of tomato paste, ties everything together beautifully. Ready in just 45 minutes, this soup is perfect for a quick, wholesome dinner that doesn’t skimp on taste. Serve it hot with crusty bread or crackers for a cozy family meal that feels made from scratch, even when it’s built on leftovers.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 large carrots, peeled and diced
• 2 stalks celery stalks, diced
• 3 cloves garlic, minced
• 2 cups leftover pot roast, shredded or cubed
• 2 medium potatoes, peeled and diced
• 1 cup frozen green beans
• 1 cup frozen corn
• 6 cups beef broth
• 1 14-ounce can diced tomatoes, with juice
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables begin to soften.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Add the shredded or cubed leftover pot roast to the pot, stirring to combine.

Step 5

Stir in the diced potatoes, frozen green beans, and frozen corn.

Step 6

Pour in the beef broth and diced tomatoes with their juice. Stir in the tomato paste to enrich the broth.

Step 7

Season the soup with Italian seasoning, salt, and black pepper. Stir everything together.

Step 8

Bring the soup to a gentle boil over medium-high heat, then reduce the heat to a simmer.

Step 9

Cover the pot and let the soup simmer for 20-25 minutes, or until the potatoes are tender.

Step 10

Taste and adjust seasoning if needed.

Step 11

If desired, garnish with freshly chopped parsley before serving.

Step 12

Serve hot with bread or crackers for a complete meal.

Nutrition Facts

Serving size	(3526.1g)

Amount per serving	% Daily Value*
Calories	2319.4

Total Fat 125.3g	0%
Saturated Fat 41.7g	0%
Polyunsaturated Fat 2.9g
Cholesterol 375mg	0%
Sodium 8434.5mg	0%
Total Carbohydrate 165.7g	0%
Dietary Fiber 28.3g	0%
Total Sugars 37.7g
Protein 146.7g	0%

Vitamin D 0IU	0%
Calcium 465.8mg	0%
Iron 23.7mg	0%
Potassium 6630.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.4%

Protein: 24.7%

Carbs: 27.9%